Ahi Poke Bowl

• Seafood

  • 1 lb Sashimi grade ahi tuna

• Produce

  • 1 Avocado, ripe
  • 1 bunch Radishes
  • 1 cup Sprouts

• Condiments

  • 3 tbsp Gluten free soy sauce
  • 2 tsp Honey
  • 1/2 tsp Wasabi paste

• Pasta & Grains

  • 2 cups Jasmine rice, dried

• Baking & Spices

  • 1 Furikake rice seasoning
  • 1 1/2 tsp Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil

• Other

  • 3/4 cup Chopped green onions (green and white ends

Found on aspicyperspective.com

Ingredients

• 2 cups dried jasmine rice
• 1 pound sashimi-grade ahi tuna
• 3 tablespoons gluten free soy sauce
• 2 teaspoons honey
• 1 teaspoon sesame oil
• 1/2 - 1 teaspoon wasabi paste
• 3/4 cup chopped green onions (green and white ends)
• 1 1/2 teaspoons sesame seeds
• 1 ripe avocado
• 1 bunch radishes
• 1 cup sprouts (alfalfa, broccoli, bean)
• Furikake Rice Seasoning

Directions

• Pour the rice into a medium sauce pot. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15-20 minutes until all the water is absorbed and there are air holes in the top of the rice. Remove from heat, fluff the rice with a fork, then cover to keep warm and set aside. Meanwhile, cut the ahi tuna steaks into 1/4 to 1/3 inch cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil, and wasabi paste. Toss well to coat. Then stir in the chopped green onions and sesame seeds. Slice the avocado and radishes. Once the rice is cooked, assemble the bowls: Scoop a heaping portion of rice into 4-6 salad bowls. Spoon the ahi poke next to the rice and arrange sprouts and sliced radishes around the rice. Place several avocado slices over the top and sprinkle furikake on top.